This Sourdough Chicken Pot Pie recipe is the ultimate comfort food. It has a hearty and creamy filling topped with flaky, buttery sourdough biscuits. It's a one stop meal with the protein, vegetables and bread all in one
1teaspoonrosemary(can replace with 1 tablespoon of fresh)
1teaspoongarlic powder
½teaspoonsalt
¼teaspoonpepper
2chicken breastscooked
2cupsfrozen vegetablesI use peas, carrots, green beans *see instructions for adding fresh vegetables
Instructions
To make the biscuits:
Place the butter in the freezer for 10-15 minutes to chill.227 grams unsalted butter
Cut the butter up into cubes and place in a food processor (or blender with dough capabilities) with the flour, baking powder, and salt. Or you can mix by hand or with a pastry cutter.280 grams unbleached all-purpose flour, 13 grams baking powder, 9 grams salt
Blend for 10-15 seconds until you have a crumbly mixture.
Add the sourdough discard and milk and pulse again until combined about 20-30 seconds. If you are mixing by hand knead until just combined.175 grams sourdough discard, 105 grams milk
Once mixed, place the dough on a lightly floured surface. Add a light dusting of flour on top and roll the dough once or twice so it is flat. Fold the dough into thirds, bringing one layer on top of the other like a trifold. Roll out the dough and then turn it 90 degrees and fold it up one more time. Roll the dough into a thick rectangle, roughly 6" wide x 12" long.
Cover and set the dough aside in the fridge.
To make the pot pie:
Preheat the oven to 425℉ degrees.
Melt 4 tablespoons of butter in a 12” cast iron skillet.56 grams butter
Sautee one diced onion and 4 minced garlic cloves until softened and fragrant.200 grams onion, diced (1 large), 4 garlic cloves
Add ¼ cup flour and stir. Cook about 2 minutes. 35 grams flour
Slowly add in 1 cup milk & 1 ½ cup chicken broth.240 grams milk, 360 grams chicken broth
Season with all the seasonings and let simmer for 5-10 minutes until slightly thickened.1 teaspoon rosemary, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper
Mix in shredded, cooked chicken and frozen vegetables of choice. If you prefer to use fresh vegetables you can place the raw chicken and the chopped vegetables in a pot and cover with water. Bring to a boil and then let the mixture boil for 10 minutes. Drain and then add the chicken and vegetables.2 chicken breasts, 2 cups frozen vegetables
Cut sourdough biscuit dough into 8 rounds and place on top. Brush the tops with milk if desired.
Bake at 425℉ for about 25 minutes or until the tops of the biscuits are golden brown and the filling is bubbly.
Notes
You can use a 10" skillet but it is filled to the top. I recommend placing a pan underneath just in case it overflows slightly when baking. If you do not have a cast iron skillet, you can cook the filling in a regular pan and then transfer to an oven safe dish and bake.
Tips for Success for the Biscuits
If your dough is too dry add a 1-2 Tbsp of cold water to the dough.
Make sure the butter you use for the biscuits is very cold, frozen is best. The key is to keep the butter from melting so that you get flaky and tender biscuits.
Use cold sourdough discard if possible to help keep the butter from melting.
Don’t work the dough too much; doing so will heat up the dough and cause the butter to melt.
How to make this recipe without a cast iron skillet
Follow the instructions with a regular pan and when the filling is made, just transfer it to an oven-safe dish. A pie or 9×13″ casserole dish work great. Add the filling, top with biscuits, and then transfer to the oven and bake.
